PEANUT BUTTER CRèME BRûLéE
Categories Dairy Egg Nut Dessert Bake Kid-Friendly Peanut Anniversary Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F. Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to form around edges. Place peanut butter in large heat-resistant bowl. Add 1 cup hot milk mixture to peanut butter and whisk until smooth; return peanut-butter-milk mixture to pan and whisk to blend. Whisk egg yolks in same large bowl. Gradually whisk hot peanut-butter-milk mixture into yolks; return to same saucepan. Stir mixture over medium heat until custard thickens enough to leave path when finger is drawn across, about 4 minutes. Strain custard into large measuring cup. Divide custard among six 3/4-cup ramekins or custard cups.
- Place ramekins in large roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins.
- Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about 40 minutes. Cool slightly. Remove ramekins from water bath and refrigerate uncovered until cold, about 4 hours. DO AHEAD Custards can be made 1 day ahead. Cover and keep refrigerated.
- Sprinkle each custard with 1 teaspoon sugar. Using kitchen torch, melt sugar until deep amber color or, alternatively, place custards under broiler until sugar melts and turns deep amber. Refrigerate custards until sugar hardens, about 15 minutes. DO AHEAD Can be made 1 hour ahead. Keep refrigerated.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #1-day-or-more #easy #dinner-party #kid-friendly #puddings-and-mousses #dietary #low-sodium #low-in-something
You'll also love
Jabran Mirza
[email protected]This was a great dessert to serve at my dinner party. It was elegant and delicious, and everyone loved it.
Innocent Oleh
[email protected]I was pleasantly surprised by how much I enjoyed this crème brûlée. The peanut butter flavor was unexpected, but it worked really well with the creamy custard.
Subhas bhusal
[email protected]This is a must-try recipe! The peanut butter crème brûlée is creamy, smooth, and flavorful. The caramelized sugar topping is the perfect finishing touch.
Rajen Mandal
[email protected]I'm so glad I tried this recipe. It was so easy to make and turned out so delicious. The peanut butter flavor was subtle and not overpowering.
Abraham Sisay
[email protected]This was a great recipe! The crème brûlée was creamy and smooth, and the peanut butter flavor was perfect. I will definitely be making this again.
Sibusiso Petrus Tleane
[email protected]This was a delicious and unique dessert. I loved the combination of peanut butter and crème brûlée. It was the perfect ending to our meal.
Larry Robinson
[email protected]This is the best crème brûlée I've ever had! The peanut butter flavor is amazing and the texture is perfect. I will definitely be making this again and again.
Muzmal Hussain
[email protected]I followed the recipe exactly and my crème brûlée turned out great. The only thing I would change is to use a little less sugar in the topping. It was a bit too sweet for my taste.
Brandi Riddle
[email protected]This was a fun and easy dessert to make. My kids loved helping me torch the sugar topping. The crème brûlée turned out perfectly - it was creamy, smooth, and flavorful.
Kenny Winstanley
[email protected]I'm not a huge fan of peanut butter, but this crème brûlée was surprisingly delicious. The peanut butter flavor was subtle and not overpowering. The texture was also perfect - creamy and smooth.
Puspa Karki
[email protected]This peanut butter crème brûlée was a hit with my family! The creamy peanut butter filling was perfectly complemented by the caramelized sugar topping. I will definitely be making this again.